Authentic Lebanese Garlic Sauce -Toum Recipe

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Published: 8/17/2023

Updated: 12/6/2023

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This creamy Lebanese garlic sauce was a staple at our family gatherings, and now, I’m thrilled to share this cherished recipe with you. Dive in and discover a taste that feels like home.

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Type of Cuisine:

Middle Eastern

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Prep Time: 10 Minutes.

Cook Time: 15 Minutes

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How Many Servings?

16 Servings/ 2 oz

Table of Contents

Let me introduce you  to the amazing world of Lebanese garlic sauce, known as ‘toum.’ This sauce is super famous and delicious. You can use it on shawarmas, grilled meats, and roasted veggies. My husband loves it, especially with BBQ chicken or grilled veggies. It’s got that perfect combo of tangy garlic and delicious meat or veggies.

The best part? Making this sauce is easy-peasy. You only need four ingredients and a few simple steps. Once you’ve got it, you can keep it in the fridge for up to a month and use it whenever you want to add some garlicky goodness to your food. So, let’s get started and discover the magic of Lebanese garlic sauce together!

What is Toum? Lebanese Garlic Sauce

Toum, or Lebanese garlic sauce, is all about one thing: garlic. It’s like the garlic champion of the Middle East. They’ve loved this sauce for ages, and it’s easy to see why.

In Arabic culture, garlic is a big deal. They love its flavor and think it’s pretty good for you. So, they made this awesome sauce called Toum, and it’s packed with that fantastic garlic flavor.

Now, making Toum isn’t a snap. It takes some skill and patience. Mix fresh garlic, salt, oil, and lemon juice to create a sauce like garlic heaven. And the best part? You can keep it in the fridge for a whole month, ready to make your food taste awesome anytime you want.

Lebanese Garlic Sauce Ingredients

  • Garlic: The star of the show. Fresh, peeled cloves infuse the sauce with a robust, pungent aroma that is unmistakably Mediterranean.
  • Salt: A simple seasoning that accentuates the natural zing of the garlic, enhancing its flavor.
  • Vegetable Oil: A neutral-flavored oil like sunflower or canola ensures that the garlic remains the dominant flavor while giving the sauce its smooth texture.
  • Lemon Juice: Adds a zesty undertone, balancing the robustness of the garlic with its tangy freshness, giving this Lebanese Garlic Sauce its signature kick.

Tips and Tricks for Perfect Lebanese Garlic Sauce (Toum):

  • Fresh Ingredients: Start with fresh garlic cloves. Ensure they are peeled and the center germ is removed for a milder flavor and smoother texture.
  • Oil Choice: Use a neutral-flavored oil like sunflower oil to avoid overpowering the garlic’s delicate balance
  • Processing: Combine garlic cloves with salt to create a paste-like consistency.
  • Gradual Oil Addition: After initial blending, add a tablespoon of oil to the paste and blend again for a silky texture and emulsification.
  • Balancing Lemon Juice and Oil: Achieve perfection by slowly alternating lemon juice and remaining oil three times for sublime emulsification.
  • Utilize Equipment: Some food processors have a pusher and a small hole at the bottom of the feed tube for better control over oil flow.
  • Patience Pays Off: Making Toum takes time; slowly introduce oil over approximately 10 minutes for a creamy, stable sauce.
  • Storage: Transfer your Toum to a sealed container or glass jar. It can be refrigerated for up to a month to enhance your dishes whenever needed.

Troubleshooting Toum Sauce

If your Toum sauce fails to emulsify and breaks, don’t worry! Here are a few methods to fix it:

  • Add an Egg White: If your Toum sauce has separated, add an egg white to help stabilize the emulsion. Gradually add a beaten egg white to the broken sauce while running the food processor until it comes together.
  • Slowly Incorporate Fresh Garlic: If the sauce still refuses to emulsify, you can start a new batch of Toum and slowly incorporate the broken sauce into it, bit by bit. The fresh garlic in the latest batch can act as an emulsifier and help bind the broken sauce together.

Remember, Toum sauce can be temperamental, and achieving the perfect emulsion can take practice. Don’t be discouraged if it doesn’t turn out perfectly the first time. With some experimentation and these troubleshooting tips, you can master the art of making Toum sauce.

Serving Suggestions

Toum sauce is incredibly versatile and pairs well with a variety of dishes. Here are some serving suggestions to enjoy your homemade Toum sauce:

  • Shawarma: Drizzle Toum sauce generously over your chicken or beef shawarma wrap for a burst of garlicky goodness. Toum’s creamy and tangy flavors perfectly complement the savory and spiced meat.
  • Chicken Wrap Sandwich: Layer Toum sauce on pita, top with grilled chicken, veggies, and your favorite extras. The Toum sauce adds a delightful creamy and garlicky kick to your sandwich.
  • Grilled Vegetables: Serve grilled vegetables like zucchini, eggplant, or bell peppers alongside a dollop of Toum sauce. Combining smoky grilled flavors with the creamy and aromatic Toum sauce creates a mouthwatering side dish.
  • French Fries: Elevate your French fries by dipping them into Toum sauce. The creamy garlic flavors of the sauce perfectly complement the crispy and salty fries.
  • Roasted Chicken with Za’atar and Sumac: Roast a Za’atar and Sumac-seasoned chicken for robust flavor. Serve with Toum for a tangy, garlicky harmony.

Feel free to get creative and explore other dishes where Toum sauce can be a delightful addition. Enjoy the versatile flavors of this Lebanese condiment!

How to Make Authentic Lebanese Garlic Sauce -Toum Recipe
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Preparation

1.
Fresh garlic cloves being peeled and halved with the green germ removed.
Start by peeling the garlic cloves, ensuring they are completely free of skin. Cut each clove in half and remove the green germ or middle part, as it can contribute to a bitter taste.
Mark as complete
2.
Food processor blending peeled garlic cloves with salt.
Using food processor, combine the peeled garlic cloves and salt. Crush or process the garlic and salt together until they form a paste-like consistency.
Mark as complete
3.
Adding oil to the garlic-salt paste in a food processor.
Once the garlic and salt have formed a paste, gradually add one tablespoon of oil at a time while continuously mixing or processing. This step helps create a smoother paste and incorporate the oil.
Mark as complete
4.
Slowly drizzling lemon juice and vegetable oil into the garlic mixture in a food processor.
Begin drizzling the lemon juice into the mixture, alternating with the vegetable oil. Slowly drizzle the liquids from a distance, allowing them to emulsify and create the desired creamy texture. It's important to drizzle slowly and steadily while continuously mixing or processing.
Mark as complete
5.
Alternating between lemon juice and vegetable oil additions into the garlic mixture to achieve a creamy consistency Lebanese Garlic Sauce.
Continue adding the lemon juice and vegetable oil in alternating increments, ensuring the mixture is well combined after each addition. This process should take around 10 minutes until the desired creamy texture, similar to mayonnaise, is achieved. Be patient and take your time to reach the right consistency.
Mark as complete
6.
Finished Lebanese Garlic Sauce Toum in a bowl, garnished with a sprinkle of parsley.
Once the desired texture is achieved, transfer the Toum to a clean, airtight container and store it in the refrigerator. It will continue to thicken slightly as it chills.
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
1 cup peeled garlic cloves about 5 oz
2 teaspoons salt
3 cups vegetable oil (neutral-flavored oil like sunflower or canola)
1/2 cup lemon juice

Preparation

1
Start by peeling the garlic cloves, ensuring they are completely free of skin. Cut each clove in half and remove the green germ or middle part, as it can contribute to a bitter taste.
2
Using food processor, combine the peeled garlic cloves and salt. Crush or process the garlic and salt together until they form a paste-like consistency.
3
Once the garlic and salt have formed a paste, gradually add one tablespoon of oil at a time while continuously mixing or processing. This step helps create a smoother paste and incorporate the oil.
4
Begin drizzling the lemon juice into the mixture, alternating with the vegetable oil. Slowly drizzle the liquids from a distance, allowing them to emulsify and create the desired creamy texture. It's important to drizzle slowly and steadily while continuously mixing or processing.
5
Continue adding the lemon juice and vegetable oil in alternating increments, ensuring the mixture is well combined after each addition. This process should take around 10 minutes until the desired creamy texture, similar to mayonnaise, is achieved. Be patient and take your time to reach the right consistency.
6
Once the desired texture is achieved, transfer the Toum to a clean, airtight container and store it in the refrigerator. It will continue to thicken slightly as it chills.

Recipe Tips & Suggestions

Variation: Herb-infused Toum Sauce

For a flavorful twist on the traditional Toum sauce, you can infuse it with herbs. Simply add a handful of fresh herbs such as parsley, cilantro, or dill to the food processor along with the garlic and salt. Process until well combined and continue with the remaining steps as mentioned in the original recipe. The herb-infused Toum sauce adds an extra layer of freshness and aromatic flavors to your dishes. Feel free to experiment with different herbs and find your favorite combination. Enjoy the herb-infused Toum sauce in various Middle Eastern recipes or as a delightful dip for vegetables and bread.

Not to Freeze

It is not recommended to freeze Toum sauce as it may affect its texture and consistency. Toum is best enjoyed fresh, so it's ideal to make it in small batches that can be consumed within a reasonable time frame. Store the Toum sauce in an airtight container in the refrigerator for up to a month for the best flavor and quality.

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

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By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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